HAWAIIAN CHILI
WITH SMOKED
PORTUGUESE SAUSAGE

Loaded with ground beef, smoked Portuguese sausage, vegetables and bold chili spices, this Hawaiian-style chili delivers big flavor in every bite. Slow simmered until rich and hearty, it features an unexpected secret ingredient which melts into the chili to add extra richness and depth. Enjoy it with rice, bread, hotdogs, or piled high on a plate of nachos

WATCH IT IN ACTION

See how we make this Hawaiian Chili with our smoked Portuguese sausage on the Vulcan Rocket Stove

Braddah Ryan

Hawaiian Chili with Portuguese Sausage

A hearty Hawaiian-style chili made with ground beef, smoked Portuguese sausage, and a rich tomato base. A secret ingredient adds extra richness and a depth of flavor

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Prep Time 20

Cook Time 1 30

Servings: 8

Course: Main Course

Cuisine: American, Hawaiian

Ingredients Method Notes

Ingredients

500 kg Ground Beef
300 g Portuguese Sausage, cubed can be substituted for another type of smoked sausage
200 g medium Carrot, grated grated
300 g Onion, diced chopped
200 g Red Bell Pepper, diced chopped
5 cloves Garlic
170 g Tomato Paste
30 ml Chili Powder
15 ml Oregano
10 ml Cumin
5 ml Paprika
15 ml Black Pepper
5 ml Salt add more to taste
15 ml Brown Sugar
30 ml Shoyu (soy sauce)
15 ml Worcestershire sauce
500 ml Beef Stock
90 ml Mayonnaise

Method

Heat a Dutch oven or heavy pot over medium heat.
Add the sliced Portuguese sausage and cook until lightly browned. Remove and set aside.
Add the ground beef and cook until browned, breaking it into small pieces as it cooks.
Add the onion, carrot, bell pepper, and garlic. Cook for 5–7 minutes until softened.
Stir in the tomato paste and cook for 1 minute.
Add the chili powder, cumin, paprika, black pepper, salt, brown sugar, shoyu, and Worcestershire sauce. Stir well to combine.
Pour in the beef stock and return the Portuguese sausage to the pot.
Bring to a simmer, then reduce heat to low and cook uncovered for 45–60 minutes, stirring occasionally, until the chili reaches your desired consistency.
Remove the pot from the heat and allow it to cool for 2–3 minutes.
Stir in the mayonnaise until fully incorporated.
Taste and adjust seasoning as needed before serving.

Notes

Serve over rice, with warm bread, on hot dogs, or piled high on a plate of nachos. Like most chilis, the flavor is even better the next day after the ingredients have had time to meld together.

HAWAIIAN CHILI WITH SMOKED PORTUGUESE SAUSAGE